Norman chops with apple & leek

Name: Norman chops with apple & leek
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 released pork chops (approx. 150 g each); 2-3 TABLESPOONS Walnut kernels; 2 TABLESPOONS Oil; 3 rod/s (approx. 750 g) Leeks; 4 large potatoes (about 1 kg); 2 sour apples (e.g. Cox Orange); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Stem/s Thyme; 1/4 litre Apple juice or cider; 2 TEASPOONS Vegetable broth (instant)

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

Apple scent and thyme seasoning - this stewpot seduces with the heavenly aromas of French Normandy

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 released pork chops (approx. 150 g each)
2-3 TABLESPOONS Walnut kernels
2 TABLESPOONS Oil
3 rod/s (approx. 750 g) Leeks
4 large potatoes (about 1 kg)
2 sour apples (e.g. Cox Orange)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Stem/s Thyme
1/4 litre Apple juice or cider
2 TEASPOONS Vegetable broth (instant)

Directions

1
Wash the chops and pat dry. Chop nuts and roast them briefly in a flat roasting pan without fat. Take out. Heat oil in the roaster.
2
Fry the meat in it on each side for about 2 minutes. In the meantime clean, wash and cut leek into rings. Peel, wash and roughly dice the potatoes. Wash apples, quarter them, remove seeds and cut into slices.
3
Season the meat with salt and pepper and remove from the roaster. Fry leek, potatoes and apples in hot frying fat while turning for about 10 minutes. Wash and chop the thyme and add to the vegetables. Deglaze everything with apple juice and about 400 ml water.
4
Bring to the boil and stir in the stock. Put the meat on the vegetables (see picture below). Stew everything covered for about 10 minutes. Season with salt and pepper and sprinkle with the walnuts.